Posted on 11/02/2009 5:15:14 PM PST by dynachrome
While wine snobs have blighted the earth for thousands of years (you can bet there was at least one guy curling his lip at the vintage of Jesus’ first and best miracle), beer snobbery is a relatively young art, especially in the U.S.
This is because every beer in the country once tasted exactly the same. Oh sure, there were Bud lovers and MGD aficionados who would swear they could tell the difference, but if you gave them a blind taste test, you’d soon discover they’d just keep asking for another “test taste” until there wasn’t any beer left and they were passed out on your sofa.
Furthermore, beer was considered the balm of the common man, it was not something you swirled in a glass and judged by its “nose.” It was something you swilled from a plastic cup and sometimes shot through your nose.
Then the microbrewery revolution swept the country and soon every abandoned firehouse, bank and shoe factory was outfitted with a vat and turning out every possible form and flavor of beer you could imagine, and some you would rather not.
(Excerpt) Read more at moderndrunkardmagazine.com ...
it’s alive how weird! what does that mean exactly? I guess it’s not alive in normal beer like Coors Light. I don’t know anything about brewing.
I know a few of those beer and wine snobs. I once asked to taste a draft beer of my nephew, one little bitty sip, spit like crazy and told him that tastes like pee must taste. Dark, dark swill, yuk. He didn't like my opinion, rofl. He's a snob for sure.
ping
This self-proclaimed beer snob thanks you for the ping, you self proclaimed-tequila snob.
Beer is indeed a living thing.
Residual yeast is common in unfiltered beer. The big brewers here use huge filters to clarify and remove proteins and starches along with yeast, both alive and dead to ensure a crystal clear brew.
There may still be some small amounts of yeast in solution in your Coors so there is some potential of using it to start a new batch of beer also.
Frankly, the yeast variety in Coors is easily obtainable so it isn’t worth the effort. The Belgian that he was talking about is from a relatively small brewery and it is not as easily obtainable commercially, hence the effort to reclaim it out of the dregs in the bottle.
Hope this helped.
Cheers,
knewshound
Oh my yes we are.
My Steyn Ping List has 500 members and all you have to do is like Steyn.
The Homebrewers List requires that you brew beer. Not a common trait on FR or anywhere else for that matter :0 )
Cheers,
knewshound
I’d better get busy, then! I haven’t made beer in a while. Last batch was Raspberry. Right now I have three jugs of wine going...and soon to be more. It’s going to be a l-o-n-g winter! :)
I thought cans were the newest cutting edge "innovation" to the craft beer world, because they protect the beer better than bottles?
I have three gallons of the finest NW cider in my kitchen right now warming to room temp.
Pasteurized, no preservatives.
The London ESB yeast pack has been popped... tomorrow AM, the cider, abt a pound of sugar, and the yeast go in to the carboy.
The hard cider I make is like a fine champagne... dry, but still cidery, very clean and soft.
Plus, the abv will knock you on your behind!
Yes!
it has replaced Anchor Liberty Ale as my "everyday" beer.
I LOVE their Burton Baton Oak-aged imperial IPA, but my local store only got about three cases of it a couple of months ago. Have to wait until next year.
Sounds wonderful! I’ll be starting some more wine today. :)
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